Our entire risotto project with Lara was inspired by J. Kenji López-Alt’s blog on pressure cooker made risotto. The actual project idea came from Dr Matthew Foreman who sent me a copy of a paper on the gelatinisation of starch in rice. We decided to investigate the effect of toasting rice, cooking temperature, and time on the consistency of risotto. Lara has already reported on some aspects of the work in earlier posts and we are currently writing up the results for a scientific paper. So that we can celebrate a successful project we decided to cook a mushroom risotto also testing the conclusions of Lara’s work in practice.